2.5 ml/½ teaspoon bicarbonate of soda
10 ml/2 teaspoons ground ginger
2 eggs, beaten
225 g/8 oz sultanas (golden raisins)
50 g/2 oz/½ cup crystallised (candied)
Melt the butter or margarine with the
sugar and syrup over a low heat. Remove from the heat and stir in the
dry ingredients and egg and mix well. Stir in the sultanas and ginger.
Spoon into a greased and lined 20 cm/8 in square cake tin (pan) and
bake in a preheated oven at 150ºC/300ºF/gas mark 3 for 1½ hours until
springy to the touch. The cake may sink a little in the centre. Leave
to cool in the tin.